Porterhouse with Red Wine Jus and Crispy Onion Rings – Basketcase Gourmet

Ingredients

• 2 Porterhouse or eye fillet steaks – cooked to your taste
• 75 ml PINOT NOIR GLAZE
• Meat trimmings, 1 sliced onion, bay leaf and rosemary
• Beef stock to cover or 500ml
• 1 onion – sliced into rings
• 1 egg - beaten
• 2 tbs gluten free flour
• 1 tbs of CAMPFIRE BBQ RUB
• Oil for deep frying (may be also air fried)
• 1 tspn of butter
• Sauté potatoes and steamed greens to serve